Royal Pizza
102 - 11010 101 Street NW Edmonton AB T5H 4B9 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips have an expiry date of October 2019. New chlorine test strips are required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- -All the chemical bottles were not labeled.-The sanitizer solution was stored inside the food grade container and the bucket was unlabeled.Actions taken:-Staff was instructed to label all the chemical bottles/buckets with their names to avoid chemical misuse.-Education was provided not to store food items in the sanitizer buckets (as the buckets are food grade).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- "Outstanding violation"- The dishwasher was not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.-Operator confirmed that they are temporarily shifting to single use disposables for customer utensils. A signage was posted on the dishwasher "not in use" and staff was instructed not to use the dishwasher until the repair work is done. -All the customer utensils (beverages, cups, plates etc.) were removed from the shelves and the facility will solely use single use disposables temporarily. *Please notify PHI, once the facility plans to repair the dishwasher.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution prepared and ready for use during food preparation and handling. The operator took the old bottle of chlorine sanitizer connected to the dishwasher and prepared a bucket of bleach water. Ensure that all staff are aware that they must have a sanitizing solution available and ready for use at all times. A 100 ppm chlorine solution is required- use the test strips to monitor the sanitizer concentration. Prepare fresh sanitizer as needed throughout the day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no liquid soap or paper towels provided in the dispensers at the kitchen hand sink. The hand sink must always be supplied with liquid soap and paper towel in dispensers at the hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Someone in care or control of the facility is required to complete an approved course in food safety. The violations noted during today's inspection indicates that additional food safety training is required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The plastic pitcher that is used to scoop pizza sauce out of the large pail in the walk-in cooler was sitting directly in the pizza sauce. Scoops/utensil etc. must be stored in a manner that prevents contamination of food. The pitcher must be stored outside of the pail of sauce, or in a manner that the handle of the pitcher does not come into direct contact with the sauce.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution prepared and ready for use during food preparation and handling. The operator took the old bottle of chlorine sanitizer connected to the dishwasher and prepared a bucket of bleach water. Ensure that all staff are aware that they must have a sanitizing solution available and ready for use at all times. A 100 ppm chlorine solution is required- use the test strips to monitor the sanitizer concentration. Prepare fresh sanitizer as needed throughout the day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no liquid soap or paper towels provided in the dispensers at the kitchen hand sink. The hand sink must always be supplied with liquid soap and paper towel in dispensers at the hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Someone in care or control of the facility is required to complete an approved course in food safety. The violations noted during today's inspection indicates that additional food safety training is required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The plastic pitcher that is used to scoop pizza sauce out of the large pail in the walk-in cooler was sitting directly in the pizza sauce. Scoops/utensil etc. must be stored in a manner that prevents contamination of food. The pitcher must be stored outside of the pail of sauce, or in a manner that the handle of the pitcher does not come into direct contact with the sauce.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The cover used over the pans containing pizza dough in the walk-in cooler was soiled. Replace with new washable cover.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The pitcher used to scoop pizza sauce out of the large bin in the walk-in cooler was sitting directly in the pizza sauce. Utensils must be stored such that the handle does not come into contact with food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was detected at dish level during the final rinse cycle of the dishwasher. The dishwasher must be serviced immediately to ensure that 100 ppm chlorine is dispensed at dish level, final rinse. All dishes and utensils are to be manually sanitized when they come out of the dishwasher using 100 ppm chlorine (soak in sanitizing solution for 2 minutes and then leavel to air-dry).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outstanding: Corrective action for the cold water faucet lever at the hand sink must be completed by Friday September, 2023. A functioning hand sink must be present within 10 feet of all food preparation areas. **Initially noted Dec. 20, 2022. The cold water faucet lever at the hand sink is missing- when the hot water faucet lever is turned on, water comes spouting of the opening where the cold water faucet lever is missing. Repair required immediately- both hot and cold water faucet levers required so that the hand sink is functional.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was detected when testing the commercial dishwasher at dish level. Servicing required to ensure 100 ppm chlorine is detected at dish level, final rinse. If the dishwasher is not working properly, you will be restricted to using single-service dishes and utensils for dine-in customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips for testing the dishwasher sanitizer and surface sanitizer strength expired in 2019. New chlorine test strips are required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outstanding: Corrective action for the cold water faucet lever at the hand sink must be completed by Friday September, 2023. A functioning hand sink must be present within 10 feet of all food preparation areas. **Initially noted Dec. 20, 2022. The cold water faucet lever at the hand sink is missing- when the hot water faucet lever is turned on, water comes spouting of the opening where the cold water faucet lever is missing. Repair required immediately- both hot and cold water faucet levers required so that the hand sink is functional.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel available for drying hands in the kitchen (not at the hand sink with the missing cold water faucet, and not at the prep sink currently being used as a hand sink in the back kitchen area). The owner had staff leave the facility to purchase paper towel during the inspection, and it was then provided at both sink stations in the kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?